Description
These Red Velvet Cake Balls combine the rich, moist flavor of red velvet cake with a smooth cream cheese center, all coated in a silky white almond bark and optionally decorated with red candy melt stripes for a festive and delicious treat perfect for parties and celebrations.
Ingredients
Scale
Cake Balls
- 15.25 ounces red velvet cake mix (dry)
- 8 ounces cream cheese, softened
Coating
- 12 ounces white almond bark
Garnish (Optional)
- ¾ cup red candy melts
Instructions
- Heat Treat Dry Cake Mix: Place the dry red velvet cake mix into a medium-sized heat-safe bowl. Microwave it in two 30-second intervals, stirring thoroughly after each, to heat treat the mix. Allow it to cool completely before using to ensure safety and proper texture.
- Beat Cream Cheese: In a medium mixing bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese for 1½ to 2 minutes until it becomes completely smooth and creamy.
- Combine Cake Mix and Cream Cheese: Gradually sprinkle the cooled dry cake mix over the whipped cream cheese. Mix just until all ingredients are well incorporated, forming a cheesecake dough.
- Chill the Dough: Cover the cheesecake dough tightly with plastic wrap and refrigerate for 2 hours to firm it up for easier shaping.
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside to hold the shaped cake balls.
- Shape Cake Balls: Using a 1 tablespoon cookie scoop, portion out the chilled dough and roll each portion into a smooth ball. Place each ball on the prepared parchment-lined baking sheet. Repeat until all dough is used.
- Melt Almond Bark: In a medium heat-safe bowl, microwave the white almond bark in 30-second increments, stirring well after each, until fully melted and smooth.
- Coat Cake Balls: Roll each cheesecake ball in the melted almond bark coating. Using a fork, gently tap off any excess coating. Use a spoon to add coating to any uncovered spots. Transfer the coated balls back onto the parchment-lined baking sheet with a toothpick or fork.
- Melt Candy Melts: Place the red candy melts in a small heat-safe bowl and microwave in 30-second intervals, stirring after each, until smooth and fully melted for decoration.
- Decorate Cake Balls: Lightly drizzle the melted red candy melts in stripes over the almond-bark coated cake balls. Allow them to set completely until the coating hardens before serving or storing.
Notes
- Heat treating the dry cake mix is essential to eliminate any bacteria before consuming the mixture raw.
- Make sure the cream cheese is fully softened for smooth mixing and better texture.
- Using a cookie scoop ensures uniform cake ball sizes for even coating and serving.
- The white almond bark coating can be substituted with white chocolate chips if preferred.
- Store cake balls in an airtight container in the refrigerator for up to 5 days.
- Allow the coating to fully harden before stacking to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (melting coatings and heat treating cake mix)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: red velvet cake balls, cream cheese cake balls, no-bake cake balls, red velvet dessert, festive treats, party snacks
